{"id":2614,"date":"2021-04-16T21:52:22","date_gmt":"2021-04-16T19:52:22","guid":{"rendered":"http:\/\/artm-friends.at\/kochstudio\/?p=2614"},"modified":"2024-04-24T23:34:29","modified_gmt":"2024-04-24T21:34:29","slug":"giersch-baerlauch-walnuss-pesto","status":"publish","type":"post","link":"https:\/\/artm-friends.at\/kochstudio\/?p=2614","title":{"rendered":"Giersch-B\u00e4rlauch-Walnuss-Pesto"},"content":{"rendered":"<p><b>Zutaten (2 Portionen):<\/b><br \/>\n2 gro\u00dfe Bunde Giersch, 1 Bund B\u00e4rlauch, 80 g Walnusskerne, 1 Zitrone, 150 ml Oliven\u00f6l, 1 TL grobk\u00f6rniges Meersalz, frisch gemahlener Pfeffer<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/pesto_gierschbaerl.jpeg\" width=\"400\" height=\"300\" alt=\"Giersch-B\u00e4rlauch-Walnuss-Pesto\" title=\"Giersch-B\u00e4rlauch-Walnuss-Pesto\"><\/p>\n<p><b>Zubereitung:<\/b><br \/>\nGiersch- und B\u00e4rlauchbl\u00e4tter von den groben Stielen befreien, sorgf\u00e4ltig waschen, dabei die schlechten Bl\u00e4tter entfernen. B\u00e4rlauch grob schneiden und mit dem Giersch in einen hohen Beh\u00e4lter schichten.<\/p>\n<p>Walnusskerne, Saft der Zitrone und Salz hinzuf\u00fcgen. Pfeffer dar\u00fcber mahlen. Oliven\u00f6l dazugeben. Mit dem P\u00fcrierstab zu einer groben Paste verarbeiten. Ggfs. mehr Oliven\u00f6l beif\u00fcgen, wenn die Paste zu trocken erscheint.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (2 Portionen): 2 gro\u00dfe Bunde Giersch, 1 Bund B\u00e4rlauch, 80 g Walnusskerne, 1 Zitrone, 150 ml Oliven\u00f6l, 1 TL grobk\u00f6rniges Meersalz, frisch gemahlener Pfeffer Zubereitung: Giersch- und B\u00e4rlauchbl\u00e4tter von den groben Stielen befreien, sorgf\u00e4ltig waschen, dabei die schlechten Bl\u00e4tter entfernen. B\u00e4rlauch grob schneiden und mit dem Giersch in einen hohen Beh\u00e4lter schichten. Walnusskerne, Saft [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[336],"tags":[46,532,386,69,221],"_links":{"self":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/2614"}],"collection":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2614"}],"version-history":[{"count":2,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/2614\/revisions"}],"predecessor-version":[{"id":3353,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/2614\/revisions\/3353"}],"wp:attachment":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}